Old New York Steakhouse Burger
2 tablespoons butter
3 cloves of garlic, minced
1 small onion, chopped
1 1/2 cups of Sutter Home Merlot
1 dark plum, chopped
4 tablespoons of dark cherry preserves
2 tablespoons of light brown sugar
1/2 teaspoon of Better Than Bullion Beef Base
1 tablespoon corn starch
2 1/2 lbs. of ground chuck
1 1/2 teaspoons of salt
1 teaspoon fresh thyme, chopped
2 8oz. packages of mushrooms, washed and sliced
3 tablespoons of Colavita Olive Oil
2 cloves of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of ground pepper
12 slices of bacon
3/4 of white cheddar cheese, sliced
1/2 head of red-leaf lettuce
6 hard rolls, split
2-3 tablespoons of vegetable oil, for brushing of grill
Patties: Combine the ground chuck, the 2 cloves of minced garlic, the salt, and half of the chopped thyme. Form into patties, cover, and set aside.
Black-Cherry Merlot Sauce: Preheat a gas grill to medium-high heat or prepare a medium-hot fire in a charcoal grill. Heat a heavy, non-stick, fireproof skillet on the grill. Add butter, minced garlic, chopped onion, and sautÃ© for 2-3 minutes. Add the Merlot, the plum, the cherry preserves, the light-brown sugar, the beef base, and the corn starch to the skillet. Stir and cover. Reduce for 20 minutes. Remove and strain into bowl, then cover to keep warm.
Bacon Topping: Wipe out skillet, add bacon, and cook until crisp. Drain onto paper towels and wrap in foil.
SautÃ©ed Steakhouse Mushrooms: Wipe out skillet, add Colavita Olive Oil and garlic, sautÃ© for 2 minutes. Add mushrooms, cook until tender (about 10 minutes). Add heavy cream and remaining half of thyme. Simmer and reduce for about 3 minutes, add salt and pepper. Cover and set aside.
Cooking the Burgers: Brush the grill with vegetable oil, place patties on rack, cover and cook, turning once, 5-7 minutes on each side. Place cheese slices on patties during the last 3 minutes of cooking. Place rolls, cut-side down, on edge of rack to toast during last 2 minutes of cooking.
Burger Assembly: Place one tablespoon of Merlot sauce on bottom of each roll, place one cheese-topped patty on top followed by 2 bacon slices and an equal portion of the sautÃ©ed mushrooms. Top each patty with one more tablespoon of Merlot sauce, add lettuce and roll top and serve.